America’s Check Kitchen
The hallmark of this Turkish flatbread is its signature canoe form stuffed with eggplant, crimson bell pepper, and tomatoes.
August 20, 2023
Accenting the greens on this recipe from The Full Plant Based mostly Cookbook with smoky paprika, spicy crimson pepper flakes, and a wholesome quantity of mint brings out the normal Turkish flavors.
What you want:
For the dough:
3 cups bread flour
2 teaspoons sugar
½ teaspoon instantaneous or rapid-rise yeast
1⅓ cups ice water
1 tablespoon olive oil
1½ teaspoons salt
For the toppings:
1 (28-ounce) can entire peeled tomatoes
6 tablespoons olive oil, divided
1 (1-pound) eggplant, reduce into ½-inch items
½ crimson bell pepper, chopped
½ teaspoon salt
3 garlic cloves, minced
¼ teaspoon crimson pepper flakes
½ teaspoon smoked paprika
6 tablespoons minced contemporary mint, divided
¼ cup pine nuts, toasted
What you do:
- For the dough, right into a meals processor, pulse flour, sugar, and yeast. With processor working, slowly add ice water and course of till dough is simply mixed and no dry flour stays, about 10 seconds. Let relaxation for 10 minutes.
- To dough, add oil and salt and course of till dough kinds a sticky ball that clears sides of bowl, 30 to 60 seconds. Switch to flippantly oiled counter and knead by hand to type easy, spherical ball, about 30 seconds. In a flippantly greased giant bowl, place dough, seam aspect down, cowl tightly with plastic wrap, and refrigerate for at the very least 24 hours.
- For the toppings, in a meals processor, pulse tomatoes with juices, till coarsely floor. In a medium non-stick skillet over medium-high warmth, heat 2 tablespoons oil till shimmering. Add eggplant, bell pepper, and salt and cook dinner, stirring often, till softened and starting to brown, 5 to 7 minutes. Stir in garlic, pepper flakes, and paprika and cook dinner till aromatic, about 30 seconds.
- Add tomatoes, deliver to simmer, and cook dinner, stirring often, till combination could be very thick, about 10 minutes. Take away from warmth, stir in ¼ cup mint, and season with salt and pepper to style. Let cool fully earlier than utilizing.
- One hour earlier than baking, regulate oven rack to upper-middle place, set baking stone on rack, and warmth oven to 500 levels.
- Press down on dough to deflate. Switch to wash counter and divide in half, then reduce every half into thirds and canopy with greased plastic. Working with 1 piece of dough at a time (conserving remaining items lined), form dough into easy balls. Area balls at the very least 3 inches aside on counter, cowl loosely with greased plastic, and let relaxation for 1 hour.
- Lower 6 16 x 6-inch items of parchment paper. Generously coat 1 dough ball with flour and place on well-floured counter. Press and roll right into a 14 x 6-inch oval. Prepare oval on parchment rectangle and reshape as wanted (if dough resists stretching, let chill out for 10 to twenty minutes earlier than making an attempt to stretch once more). Repeat with remaining dough balls.
- Brush every dough oval with 1 teaspoon oil, then prime every with ½ cup eggplant combination, leaving ¾-inch border round edges. Fold lengthy edges of dough over filling to type canoe form and pinch ends collectively to seal. Brush outer edges of every pide with 1 teaspoon oil and switch formed pides (nonetheless on parchment rectangles) to pizza peel.
- Slide every parchment rectangle with pide onto baking stone, spacing at the very least 1 inch aside. Bake till crust is golden brown and edges are crisp, 10 to fifteen minutes. Switch to wire rack, discard parchment, and let cool for five minutes. Sprinkle cooled flatbreads with 1 tablespoon mint and a couple of tablespoons pine nuts, slice, and serve.
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